Not unlike biting into an apple covered in toffee, this year’s selection from Antigua’s Santa Clara is tart and accented by a brown sugar sweetness.
Ricardo & Katia Zelaya
December - April
Apple, Brown Sugar, Tart
Seated at the base of Volcan Agua - one of Antigua's three active volcanoes - lies the glorious Finca Santa Clara. Upon entering the gates to the farm one is immediately met with rows and rows of coffee shrubs; ranging from Bourbon and Bourboncito (dwarf bourbon) to experimental varieties Ricardo Zelaya and his daughter Katia have planted.
Upon harvesting, pickers deliver ripe cherries to Santa Clara's wet-mill, situated at the base of the farm, where coffee is pulped, soaked and dried on raised beds. After complete drying, coffee proceeds to dry-milling and Santa Clara’s brand new state-of-the-art dry-mill.
The Zelaya family has owned and operated both finca Santa Clara and Bella Vista, as well as nearby Hacienda Carmona, for four generations. These three Antiguan staples will remain forever linked not only by ancestral ties, but by the impeccable quality that's at the core of what they do.
Bourbon as a variety are known to mature rather early and have a average/lower production. They are known to be delicious coffee that grow well in high elevations.
Who’s going to love this: La Bolsa and Aragon Fans are going to love this.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.